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Tongji Hong Kong Style Street Food Hot Pot (Shenyang Main Branch)

火锅 · ⭐ 4.4

North side of the intersection of Nandizhong Road and Tiancheng Street

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Pork Skin and Lamb Stew

  A hearty stew made with lamb including the skin, slow-cooked with aromatics for rich flavor.
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  Lamb Pot with Skin

  The lamb pot with skin is primarily made with lamb that has its skin on, combined with vegetables such as potatoes, carrots, and onions, and simmered in water or broth. After blanching, the lamb is slowly cooked with seasonings to make the meat tender and the broth rich.
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  Dry Fried Rice Noodles

  A stir-fried rice noodle dish made with vegetables, eggs, and meat, known for its savory flavor and quick preparation.
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  Hand-Made Beef Meatballs

  Handcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
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  Fried Conch

  A dish made by frying fresh conch meat, resulting in a crispy exterior and tender interior with a savory flavor.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Beef Offal Hot Pot

  Beef offal hot pot made with牛肚,牛肠,牛肺 and other beef organs, paired with radish and potato, seasoned with ginger, scallions, star anise, and slow-cooked until tender.
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  Beef Brisket Hot Pot

  Beef brisket pot features beef brisket as the main ingredient, paired with vegetables like potatoes and carrots, slow-cooked to tender perfection. The brisket is blanched to remove odor, then simmered with spices until the meat is soft and the broth rich.
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  Special Freshly Sliced Lamb Skewers

  Fresh lamb leg meat is sliced and skewered, marinated with secret spices, then grilled over charcoal for a savory, tender bite.
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  Tiger Salad

  Tiger salad is primarily made by mixing shredded vegetables such as green and red peppers, scallions, and cilantro, then dressing it with seasonings like vinegar, light soy sauce, salt, and sugar—simply toss to combine.
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  Aluminum Foil Beef Intestine

  Aluminum foil-wrapped beef suet is a dish made by marinating sliced beef suet with seasonings, then baking it in aluminum foil. Common ingredients include scallions, ginger, garlic, soy sauce, and cooking wine for flavor.
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  Braised Abalone with Chicken

  A nourishing dish made by slow-cooking abalone and chicken together, resulting in a rich, savory broth and tender meat.
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  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.

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